- 500 g (1 lb 2 oz) free-range sausagemeat or minced (ground) pork
- 100 g (3½ oz) dried apricots, roughly chopped
- 50 g (2 oz/scant 2⁄3 cup) fresh breadcrumbs
- 2 tablespoons milk
- 1½ tablespoons wholegrain mustard
- 5 sprigs of thyme, leaves only
- 1 large free-range egg, beaten
- 500 g (1 lb 2 oz) packet of readymade puff pastry, halved
- Plain (all-purpose) flour, for dusting
- 2 teaspoons caraway seeds
- 3 tablespoons clear honey
Line a large baking sheet with baking parchment.
In a large bowl, mix together the sausagemeat, apricots, breadcrumbs, milk, mustard, thyme and half of the egg until combined.
Roll out each pastry half on a lightly floured surface to a thickness of about 5 mm (¼ in) to form two 35 x 20 cm (14 x 8 in) rectangles.
Divide the filling mixture in half and arrange each portion along the long edge of each pastry rectangle, shaping each into a sausage shape, ensuring they reach from end to end.
Brush the other long edge with the remaining beaten egg and tightly roll up the pastry to enclose the filling. Press lightly to seal the join, then trim and crimp.
Cut each roll into 5 cm (2 in) rolls and arrange on the prepared baking sheet. Sprinkle with the caraway seeds.
Chill in the refrigerator for 20 minutes.
Meanwhile, preheat the oven to 220°C (200°C fan/430°F/Gas 8).
Bake for 25–30 minutes until golden brown.
Warm the honey in a pan over medium heat and brush each sausage roll with the runny glaze.
Leave to rest for at least 10 minutes.
Time & Tide
Recipes and Stories from My Coastal Kitchen by Emily Scott.
Weaving tales and recipes together from Emily's Cornish home, read the story behind this recipe and more.
Discover more about Emily
Helford blue, spring onion & thyme tart recipe
Straight out of Emily Scott's new cookbook get the recipe for this salad onion, leek...
Good Food, Well Earned
We speak to three nutrition and exercise experts to find out the relationship between getting...
Emily Scott meringue roulade
Straight from Saturday Kitchen with Matt Tebbutt, you can now make Emily Scott’s meringue roulade,...
Meet Emily Scott
Watch the film and read the interview, Emily Scott introduces her new six-course set seafood...
A new home for Emily Scott
Following the success of her 2020 summer pop-up, chef Emily Scott opened a restaurant overlooking...